Trifle

Trifle

With very little effort this trifle will impress any time of the year, but especially at Christmas time. If fresh berries are not available purchase frozen ones and let them defrost before using. This can be made several hours before, but remove from the fridge 1/2 hour before hand to take the chill out.

Serves 6-8

Biscuit Base

1 cup walnuts

1 cup cashews

6 merdjool dates – deseeded

1 egg white

½ cup shredded coconut

2 Tbs honey

¼ tsp salt

Pre-heat oven to 150°C/300°F

Place walnuts and cashews into a food processor and chop until very fine.

Then add the other ingredient into the mixture and process until the dough begins to stick together.

Gather the dough into a ball and flatten onto a layer of waxed baking paper. Cover with another sheet of paper and roll flat spreading the dough out to about 2-3 mm in thickness.

Bake for about 15 minutes until the biscuit base has slightly browned. Set aside and let cool completely.

Cashew & Coconut Cream

2 cups cashews – soaked overnight

1 cup coconut cream (placed in the fridge overnight and then drained of liquid)

1 tsp vanilla essence

¼ cup honey

Rinse the cashews and combine with the rest of the ingredients in a food blender and process until creamy. Refrigerate for about 2 hours to set a little.

Filling

500 gr (18 ounces) strawberries – sliced

500 gr (18 ounces)  mixed berries – blueberries/raspberries

Assembly

Either assemble the trifle individually or in a large glass bowl.

With a cookie cutter or knife cut the biscuit base into pieces. Place the first layer of biscuit into the bottom of the glass bowls.

Place a layer of the mixed berries onto the biscuit and cover with the cashew & coconut cream.

Place another layer of biscuit onto the cream, place berries on top and cover with cashew & coconut cream.